Sand-cast · Brittany · FR

5 quart Dutch oven

The Sunday Pot.

Recipe-paired · Forever-warrantied

Our middle-of-the-line Dutch oven, sized for a six-person braise. The lid drops onto a self-basting ring of bumps that returns a steady drizzle of moisture to whatever is below. The handles fit a quilted pot-holder and a bare hand.

$285

$320 ala carte

★★★★★ 4.9 · 1,840 reviews

Color · Terracotta

Lid handle

Engraving (optional, +$15)

Shipsin 3 days

Freeover $150

Foreverwarranty

30-dayreturns

Paired Recipe · included in book

Five-Hour Short Rib

The recipe this pot was sized for. Add the bundle to skip the bookmark.

A pot we sized to a recipe.

The 5 qt Sunday Pot started as a question: how big does a Dutch oven need to be to hold three pounds of beef short rib, two onions, and a bottle of red wine without boiling over? The answer is 5 quarts and 11 inches across. The recipe came first; the pot came after.

We poured the first prototype in 2014, sized it to the test, and it has not changed since. The same mold has produced 11,400 of these pots. The shape is finished, and the warranty makes the bet that the shape was right.

The paired recipe · from the book

Five-Hour Short Rib, Two Onions, One Bottle.

The recipe this pot was sized for. The braise is hands-off after thirty minutes; the pot does the rest. We pair the bundle as a $285 + $42 buy that ships with the linen recipe card and a wooden spoon.

4 hr 50total time

30 minactive

Serves 6w/seconds

Easyskill level

Bone-in beef short rib3 lb
Yellow onion, halved2 medium
Dry red wine1 bottle
Beef stock2 cups
Bay leaves · thyme3 each
Kosher salt · black pepperto taste

Bundle this recipe

Pot + Card + Spoon · $327

The specifications in numbers.

Capacity	5 quarts (4.7 L)
Diameter	11 inches (28 cm) at the rim
Wall thickness	4.4 mm
Weight	11.6 lb (5.3 kg) with lid
Material	Sand-cast iron, double-coated matte porcelain enamel
Heat compatibility	Gas, electric, induction, ceramic, oven, open hearth
Oven safe to	500°F / 260°C with brass handle · 600°F with iron handle
Made in	Brittany, France · finished in Hardwick, Vermont

Three things, forever.

Cast iron with a porcelain enamel skin needs no seasoning, no oiling, and no special soap. It needs three things, and ignoring them voids nothing.

Hand-wash with soap.

Dish soap and hot water. The enamel is glass; do not scour with steel wool. A nylon brush is the upper limit.

Heat low and slow.

Cast iron holds heat. Start at medium and let the pan reach you. Crank-hot empty pans crack enamel.

Dry it. That's it.

Towel dry the rim where the enamel meets bare iron. Once a year, a drop of mineral oil on the rim. Forever.

4.9

★★★★★

1,840 verified reviews

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Hana B.Burlington, VT · Mar 2026

★★★★★

Eight years in, looks like the day it arrived.

Bought the 5 qt for my mother for Christmas 2018. She tested the warranty four years later when she dropped it on slate. They sent a new one in eight days, no receipt requested. Both are still in service.

Marcus W.Asheville, NC · Feb 2026

★★★★★

The recipe book is half the gift.

The recipe book is the part you don't expect. I've cooked the cassoulet six Sundays in a row and the cornbread is the only one my kids will eat without arguing about it.

Priya K.Brooklyn, NY · Jan 2026

★★★★★

Heavier than I expected, in a good way.

I cooked the short rib the night it arrived and the pot was at temperature for five hours without a hot spot. The brass handle is a nice touch — it stays cool enough to grip without a towel after twenty minutes off heat.

James O.Portland, OR · Jan 2026

★★★★★

The olive color is gorgeous in a kitchen.

Bought the olive instead of terracotta and don't regret it. Sits on the stovetop full-time, looks like a piece of furniture. The matte enamel is the right choice — glossy would have shown every fingerprint.